Basic knowledge on the structure of the compounds responsible for flavours of vegetable origins, nature-identical, artificial and from biotechnologies used in the formulation of flavourings. Extraction technologies of aromatic principles from vegetables, as well as notions of synthetically produced flavouring molecules or other technologies. Introduction to the principles of formulation and of application techniques in the food industry. Notions of analytical chemistry in the area of flavouring
Expected learning outcomes
Principles of management in the flavouring field for the food industry, as far as supply, application, appraisal of security and quality problems is concerned. Basic preparation to access to applied research about flavouring technology and analytical control of primary flavours and of formulated derivatives.
Basic principles on the origin and structure of the compounds responsible for flavour of vegetable materials, of nature-identical compounds, both artificial and of biotechnological origins. Principles of formulation and sources of supply of food flavourings. Techniques of analytical control of the primary flavours and of formulated derivatives. References to the UE and US regulations applicable to the safe use of flavourings. Extraction technologies from vegetable materials and synthesis principles of aromatic molecules both nature-identical and of biotechnological origins. Application techniques of flavours in different fields of the food industry. Management of quality and of flavours in the flavour industry. Analytical characterization of the aromatic fraction in food with GC, GC/MS, LC, LC/MS techniques and other spectroscopic techniques useful for the sector.
- F. Tateo, M. Bononi, Chimica Analitica degli Aromi, Vol. 1 e 2 ¿ G.M. Ricchiuto Ed. - M. Bononi, F. Tateo, Principi di Tecnologia e Impiego degli Aromi ¿ Chiriotti Editori -